Investigation of lactic acid bacterial strains for meat fermentation and the product's antioxidant and angiotensin‐I‐converting‐enzyme inhibitory activities. (2nd August 2016)

• Record Type: Journal Article
• Authors: Takeda, Shiro; Matsufuji, Hisashi; Nakade, Koji; Takenoyama, Shin‐ichi; Ahhmed, Abdulatef; Sakata, Ryoichi; Kawahara, Satoshi; Muguruma, Michio
• Is Part Of: Animal science journal. Volume 88:Number 3(2017:Mar.)
• Page Start: 507
• Page End: 516
• Publication Date: 2016-08-02
• Subjects: angiotensin‐I‐converting‐enzyme inhibitory activity -- antioxidant activity -- bioactive product -- fermented meat product -- lactic acid bacteria; Animal culture -- Periodicals; Livestock -- Periodicals; 636
• DOI: 10.1111/asj.12673
• Languages: English
• ISSNs: 1344-3941

Abstract

Abstract: In the lactic acid bacteria (LAB) strains screened from our LAB collection, Lactobacillus ( L .) sakei strain no. 23 and L . curvatus strain no. 28 degraded meat protein and tolerated salt and nitrite in vitro . Fermented sausages inoculated strains no. 23 and no. 28 showed not only favorable increases in viable LAB counts and reduced pH, but also the degradation of meat protein. The sausages fermented with these strains showed significantly higher antioxidant activity than those without LAB or fermented by each LAB type strain. Angiotensin‐I‐converting‐enzyme (ACE) inhibitory activity was also significantly higher in the sausages fermented with strain no. 23 than in those fermented with the type strain. Higher ACE inhibitory activity was also observed in the sausages fermented with strain no. 28, but did not differ significantly from those with the type strain. An analysis of the proteolysis and degradation products formed by each LAB in sausages suggested that those bioactivities yielded fermentation products such as peptides. Therefore, LAB starters that can adequately ferment meat, such as strains no. 23 and no. 28, should contribute to the production of bioactive compounds in meat products.